Rikoen

The pairing that first draws attention at Rikoen is beef tongue and spring onion. Several diners describe warming the spring onion at the edge of the grill and eating it with the cooked meat, a combination that has become one of the restaurant’s distinctive pleasures. Some also mention the premium salted tongue, so if beef tongue is what you have in mind, it may be worth trying it with the spring onion.

Menu listings also mention an assortment of seasoned offal, fresh liver and spicy beef tendon. Alongside tongue, choosing offal or liver offers a chance to try different cuts. Some diners recall the liver fondly, while others mention having the kalbi soup with rice, suggesting that a meal can include cooked dishes as well as grilled meat.

Some diners say the restaurant’s staff showed them how to cook or eat particular cuts. That close guidance may not suit everyone, especially those who prefer to grill and eat at their own pace, but for diners who appreciate advice as they enjoy the meat, it is part of the experience. Dinner reservations are available, and booking is recommended.